This
dish should be the picture front for the definition of light dinner. It’s
subtle, light, flavorsome, super easy to make and a nice sight on the table. I
used perch for this dish because I had it in the fridge, but feel free to
substitute it with any fish at your convenience, be it fattier or not - the side dish packs enough lemony, tangy
taste to overcompensate for some salmon, for example.
The amount you use totally depends on how many people you
plan on cooking for. For the side dish: chickpeas (for 4 portions I used around
100-130 grams of beans), 1 fennel bulb, 2-3 garlic cloves, lemon, 100 grams of
baby spinach leaves, 1 chili, 1 tbs of sugar, salt, pepper, olive oil.
Boil the chickpeas, it helps if you keep it in water the
night before. Remove the beans from water and put them aside. Slice the fennel,
dice the garlic, slice the chili and pop them all in pan with some hot olive
oil, cook on medium heat until the fennel softens. Add the chickpeas, sugar,
salt, pepper and mix well to make sure the beans get coated in melting sugar.
Add the juice of 1 lemon and, again, mix all the ingredients together, cook
until all the liquid from the citrus has almost evaporated. You can now choose
to mix the spinach leaves for a minute with the chickpeas still on the heat,
thus mellowing the greens, or just mix them off the heat, keeping them crunchy
(I prefer it that way). Sprinkle some more olive oil and lemon juice to the
side dish if you feel the need to.
To prepare the fish, just fry in it a pan with a
couple tbs. of olive oil until cooked (the time depends on the type of fish and
its thickness). Sprinkle some salt and pepper and place the fish on top of the
chickpeas.
Enjoy,
No comments:
Post a Comment